"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Kenya Curry Recipe

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This recipe for Kenya Curry , by Susan A. Carter, is from The Carter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Contributor:

Contributor:

Susan A. CarterAdded: Tuesday, March 1, 2005

Category:

Category:

Ingredients:

Ingredients:

6 Tbsp. chopped onion4 Tbsp. oil 2 Tbsp. curry powder (I use more)Cook above together for 10 minutes (this prevents the raw taste that is sometimes found in curries when the powder is not well cooked. Stir constantly to prevent the powder from burning.

Directions:

Directions:

Add first 4 ingredients to first mixture and simmer. When the curry is suited to taste, add meat, cut up into small pieces and allow the curry to simmer on side of stove until required for the table. The longer the curry simmers, the better it is, but care must be taken not to let it burn. About 10 minutes before serving, add the milk.

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